Party Tostada with Guacamole
- Gluten
- May contain traces of allergens
- Soy
This recipe is sure to take your Mexican cooking repertoire to the next level. These festive tostadas are both authentic and delicious, served with beautiful beans and topped with the best guacamole. ¡Buen provecho!
Ingredients
1
red onion
2
garlic
1 tin
red kidney beans
2 tbs
coriander
6
flour tortillas
(Contains: Gluten; May be present: Soy.)
1 cob
corn
2
tomatoes
1
avocado
1 head
cos lettuce
1
lime
Not included in your delivery
500 ml
vegetable oil
¼ cup
water
salt
pepper
Utensils
Cooking Steps
Wash and dice the tomatoes. Dice the onions. Chop the cos lettuce. Heat a little of the oil in a saucepan over a medium heat. Add half of the onion. Cook, stirring, for 3 minutes or until softened. Add the crushed garlic and cook, stirring, for 30 seconds or until fragrant. Add the drained and rinsed beans and water, cook, uncovered, for 5 minutes or until heated through. Remove from the heat. Cool slightly. Transfer the mixture to a heatproof bowl. Using a fork or potato masher, coarsely mash. Season with salt and pepper and stir in half of the coriander. Cover to keep warm.
Heat the remaining oil in a deep frying pan to shallow fry over a medium-high heat. You will know when the oil is hot enough when bubbles start to rise to the surface. Add the tortillas one at a time. Cook for 1 minute on each side, or until golden. Remove and drain on absorbent paper.
Cut the avocado into cubes. To make the guacamole combine the corn, tomatoes, avocado and remaining onion and coriander in a medium bowl. Season with some salt and pepper. Tip: Microwave the corn for 30 seconds, this will make it easier for you to shuck it and remove those annoying hairs. Holding the corn cob upright on a work surface, cut kernels away from cobs.
To assemble the tostadas, place each tortilla on a serving plate. Dollop over the beans and top evenly with lettuce and guacamole. Quarter the lime and serve with a wedge of lime. Did you know? The first evidence of avocado use was discovered in a Mexican cave and dates back to around 10,000 BC.
